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    Hummusapien » Recipes » Breakfast » Banana Zucchini Baked Oatmeal Cups

    ★★★★★ from 41 reviews

    Banana Zucchini Baked Oatmeal Cups

    Published Apr 21, 2021 · Modified Aug 11, 2022 · by Alexis Joseph · 178 Comments

    Jump to Recipe

    Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

    plate of oatmeal cups with gold knife

    When people tell me they forgot to eat breakfast, I get...confused. Like totally, completely, utterly bamboozled.

    From my chocolate peanut butter oatmeal cups and carrot cake baked oatmeal to apple oatmeal cups, we've got portable options!

    I love how they're pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. Healthy. Easy. Lasts all week. Freezer friendly. We can do this, yo!

    Ingredients

    • Old fashioned (rolled) oats: The base of our 100% whole grain recipe. We don't want quick or instant oats here. Use certified gluten-free if needed.
    • Bananas: The riper the better since they're helping to sweeten our baked oatmeal. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas. Don't miss all my healthy banana recipes!
    • Zucchini: You'll need one medium unpeeled zucchini, about 7oz, freshly grated.
    • Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
    • Chia egg: To help bind the batter and add height. You can also use flax eggs or regular eggs. I found that chia worked better to bind them than flax.
    • Almond butter: For flavor and fat in place of oil or butter. I've also tested these with peanut butter and they're great!
    • Maple syrup: For a bit of extra sweetness to balance out the cocoa powder. You can also use honey, or omit it for a no added sugar oatmeal cup. I tested these with honey and they were delish.
    • Vanilla and cinnamon: Extra flavor!
    • Baking powder: For rise.
    • Salt: A must for flavor!

    See recipe card for full ingredient quantities.

    muffin tin of oatmeal cups

    How to make

    1. Mash bananas in a large bowl. Add grated zucchini, milk, vanilla extract, almond butter, maple syrup, and chia mixture, stirring to combine.
    2. Add dry ingredients: oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top.
    3. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

    How to customize oatmeal

    Baked oatmeal is also splendid because you can totally do you. And don't you forget about my Overnight Steel Cut Oatmeal and my Blueberry Banana Baked Oatmeal for more breakfast splendor!

    • Make it chunky monkey style: Swap almond butter for peanut butter and add chocolate chips for a real morning treat.
    • Amp up the protein: Use two eggs instead of the flax and add a couple scoops of your favorite protein powder or a couple tablespoons of hemp seeds to the batter.
    • Feeling low-sugar: Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
    • Make it an oatmeal bake: Trying to ditch the muffin tin? You can make this in a 9x13inch baking dish, too. It'll take longer, so keep an eye on it.
    hand holding oatmeal cups with peanut butter

    Are rolled oats gluten free?

    No, rolled oats are not gluten free. This gets confusing because they are often processed in facilities that do process grains with gluten, which means risking cross-contamination.

    If you are avoiding gluten for personal or health reasons, be on the lookout for rolled oats that indicate they’re certified gluten free on the label.

    Tips for grating zucchini

    That's right...we're slamming veggies for breakfast. Hallelujah.

    • Don't squeeze out the liquid. This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out because we're actually relying on the natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
    • Grate first, then measure. Since zucchini vary so much in size, definitely grate it and then measure out the correct amount after. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
    • No need to peel. More fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.
    plate of oatmeal cups

    How to store

    This recipe makes over a dozen baked oatmeal cups, making breakfast a breeze! 

    You can store leftovers on the counter for up to 2 days but then you'll want to transfer to an air-tight container and store in the refrigerator for up to 1 week.

    In order to reheat, simply warm in microwave for 10-15 seconds.

    Can you freeze baked oatmeal?

    Yes! You can easily freeze leftover cups for busy mornings. Simply freeze them in an even layer on a baking sheet. Once frozen, transfer them to a freezer-safe baggie and freeze for up to 3 months.

    You can transfer them to the refrigerator the night before so they’re ready to go in the morning. I like these glass containers for meal prep.

    Craving more oatmeal greatness? I gotchu covered.

    • Overnight Steel Cut Oatmeal
    • Salted Chocolate Covered Oatmeal Bites
    • Blueberry Banana Baked Oatmeal
    • Healthy Blueberry Oatmeal Snack Bars

    Pretty please let me know how this  recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

    Print
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    plate of oatmeal cups with gold knife

    Banana Zucchini Baked Oatmeal Cups Recipe

    ★★★★★ 5 from 41 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 mins
    • Cook Time: 22 mins
    • Total Time: 37 mins
    • Yield: 16 cups 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Breakfast
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.


    Ingredients

    Units Scale
    • 1 tbsp chia seeds + 3 tbsp water (or sub 1 egg)
    • ¼ cup almond butter
    • ¼ cup pure maple syrup
    • 1 cup mashed overripe banana (2 large or 3 medium bananas)
    • 1 ½ cups grated zucchini (1 medium zucchini, about 7oz. Don't squeeze water out.)
    • ½ cup unsweetened vanilla almond milk
    • 1 tsp vanilla extract
    • 3 cups old-fashioned oats (use certified gluten-free if necessary)
    • 1 tbsp baking powder
    • 1 tsp cinnamon
    • ½ tsp fine sea salt
    • Optional add-ins: ¼ cup chocolate chips and/or walnuts

    Instructions

    1. Preheat oven to 375F. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or line with silicone muffin liners.
    2. Place flax and water in small bowl. Stir and set aside to "gel." Place bananas in a large bowl and mash with a fork. Make sure they measure to be 1 cup. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
    3. Add oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
    4. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Debbie Johnson says

      March 29, 2023 at 5:33 pm

      Hi, I usually swap the zucchini for a can of pumpkin puree and add 1 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp turmeric powder, pinch black pepper. And I swap the almond butter with apple sauce to cut the calories and fat a bit.

      Perfect for breakfast on the go.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 02, 2023 at 5:03 pm

        Oh wow I’m so glad that works!! Thank you!

        Reply
    2. Jimmie says

      February 23, 2023 at 10:06 pm

      I make these for my wife and daughters. I sometimes substitute Honeycrisp apples in place of the zucchini, and 2Tbsp of local honey for the maple syrup. They are a BIG hit!
      Always looking for new, healthy things to cook for my girls!
      Thank You!!
      Jimmie

      ★★★★★

      Reply
      • Alexis Joseph says

        February 24, 2023 at 12:39 am

        That's amazing, Jimmie! You have some lucky girls 🙂 You must try my Carrot Cake Baked Oatmeal, too!

        Reply
    3. Ellie says

      July 11, 2022 at 6:11 pm

      Super nice !

      ★★★★★

      Reply
    4. Joni says

      February 28, 2022 at 6:19 pm

      I return to this FAVORITE breakfast treat time and again! My husband loves these as much as I do. I’m often nervous while these are baking because I’m usually “winging it” a bit with the amount of bananas & zucchini, but it has never failed me. I usually use peanut butter and extra cinnamon. I’ve never added chocolate chips, but today I added raisins and sunflower seeds. These are perfectly delicious every single time. I’m off to check out your other recipes. Thank you so much!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 01, 2022 at 12:44 pm

        Mmmm raisins and sunflower seeds sound fab! Thanks a ton, Joni!

        Reply
    5. Emilie says

      February 10, 2022 at 2:43 pm

      These are so good, I am making them for the second time in a month! My husband and (almost) picky 5YO love them!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 10, 2022 at 4:59 pm

        I'm thrilled your LO likes them, thanks Emilie!!

        Reply
    6. Caro says

      January 14, 2022 at 7:09 pm

      Has anyone tried to make this with frozen shredded zucchini? Would I need to use it frozen or thaw it first and drain excess water?

      Reply
      • Alexis Joseph says

        January 17, 2022 at 7:43 pm

        Hey! I find frozen veggies can be kinda funky with the liquid. I'd let it thaw to room temp and then get rid of any excess water if that makes sense?

        Reply
      • Glenda Boran says

        September 08, 2022 at 7:48 pm

        I'm doing that right now. I just added an extra half cup of oatmeal

        Reply
    7. Farheen says

      August 21, 2021 at 10:29 pm

      Can the oats be replaced with oat flour without editing rest of the recipe?

      Reply
      • Alexis says

        August 23, 2021 at 6:11 pm

        Hey there! I can't say for sure because I haven't tried it!

        Reply
    8. Amy says

      August 09, 2021 at 12:50 am

      These are delicious! Perfect amount of sweetness. Recipe worked great. Took about 24-26 minutes. I like that they were very moist—one of the best parts! I actually got 15 out of the recipe, but maybe I didn’t fill them super full. Prefer them without the chocolate chips but I’m sure my kids will like them with. Probably best I did half of each or I would eat them all!

      ★★★★★

      Reply
      • Alexis says

        August 10, 2021 at 10:58 am

        Amazing, thanks a ton Amy!

        Reply
    9. Alexis says

      July 12, 2021 at 9:25 pm

      Donna, did you change any ingredient amounts? Did you measure out the 1 cup of banana and 1 1/2 cups zucchini? I've tested this recipe countless times and have not had those issues so I'd love to figure out what went wrong here.

      Reply
    « Older Comments

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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